French Toast Cafe

Inspector's notes

Observed container of salsa in cooler with an internal temperature of 60*F when measured with a probe thermometer. According to manager, salsa had been placed back in the cooler after being out on time as a control. All items on time as a control policy must be discarded after the four hours is up and may not be placed back into refrigeration. Salsa was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of sausage gravy sitting out with internal temperatures ranging from 80-90*F. According to employee, gravy was cooked about 1 hour prior. Observed ham in the cooler drawers on the line with an internal temperature of 48*F. Ham was prepped and placed in the cooler earlier. Discussed cooling methods. All cooked food must be cooled in shallow containers in the walk-in, with the cooling process starting at 135*F. Once food reaches 135*F, it must be promptly moved to the walk-in cooler. All prepped items must be cooled to 41*F in the walk-in before being placed in coolers on the line. Sausage gravy and ham were moved to the walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter buildup in soda nozzle at the server station. All food contact surfaces must be washed, rinsed, and sanitized to prevent accumulation of debris. Soda nozzle was removed and replaced at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several flies in the kitchen area and back screen door not fitted properly allowing an opening to the outside. All outer openings must be sealed and protected to avoid pests in the establishment. Back door was closed to seal opening. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of food in the freezer on the floor. Please ensure all food and food related products are stored 6 inches off the floor to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed boxes of ground coffee and gravy mix stored directly on floor. Please keep all food 6 inches above floor level to prevent contamination. Also observed several boxes of food in walk-in freezer. Food was re-arranged at time of inspection.

Inspector's notes

Observed employee crack shelled egg and proceed to continue preparing food without first washing hands. PIC was instructed to wash hands and did so. Discussed opportunities to wash hands when changing tasks or handling raw foods to prevent contamination. Also discussed purchasing clear plastic gloves as an alternative to eliminate contamination.

Inspector's notes

Observed boxes of raw shelled eggs stored directly above shredded cheese, lettuce and berries in walk-in cooler. Also observed raw pork stored above gravy in walk-in cooler. PIC re-arranged items at time of inspection. Discussed designating a shelf for shelled eggs.

Inspector's notes

Employee with Certified food protection manager was not present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Obtain prior to next routine inspection.

Inspector's notes

Employee with Certified food protection manager was not present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Obtain prior to next routine inspection.

Inspector's notes

Observed several employee personal items and beverages stored throughout the kitchen. Please designate an area for personal items to be stored.

Inspector's notes

Observed no paper towels at handwashing station next to grill area. PIC obtained paper towels at time of inspection.

Inspector's notes

Observed raw beef stored above roast beef and raw chorizo stored above shredded cheese in walk-in cooler. Discussed importance of proper storage or raw foods below ready to eat foods to prevent contamination. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Also discussed re-arranging walk-in cooler to organize all raw foods in one designated area.

Inspector's notes

Observed cole slaw and potato salad with an internal temperature of 46-48*F in make table. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Observed make table holding ambient air temperature of 48-51*f in various places. PIC made a service call at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Will re-inspect on 6.3.25